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- Title
An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications.
- Authors
Fărcaș, Anca Corina; Socaci, Sonia Ancuța; Nemeș, Silvia Amalia; Pop, Oana Lelia; Coldea, Teodora Emilia; Fogarasi, Melinda; Biriș-Dorhoi, Elena Suzana
- Abstract
Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are just a few examples of wastes that may be exploited to recover bioactive compounds. As a result, a long-term strategy for developing novel food products and ingredients is encouraged. High-value compounds like proteins, essential amino acids, essential fatty acids, ferulic acid, and other phenols, tocopherols, or β-glucans are found in cereal by-products. This review aims to provide a critical and comprehensive overview of current knowledge regarding the bioactive compounds recovered from cereal by-products, emphasizing their functional values and potential human health benefits.
- Subjects
FUNCTIONAL foods; BIOAVAILABILITY; ORGANIC compounds; HEALTH status indicators; FOOD handling; GRAIN; NATURAL foods
- Publication
Nutrients, 2022, Vol 14, Issue 17, p3470
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu14173470